Ingredients

• 1 cup white wine
• 1 to 2 tablespoons kosher salt
• 5 black peppercorns
• 4 to 5 parsley stems, optional
• 4 sprigs fresh thyme
• 2 dried bay leaves
• 2 shallots, coarsely chopped
• 1 head garlic, cut horizontally
• 6 to 8 head-on large shrimp, deveined, peeled with tails on

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Instructions

1. Bring about 3 quarts of water to a boil in a large pot or Dutch oven. Add the white wine, salt, peppercorns, parsley stems, if using, thyme, bay leaves, shallots and garlic. Bring back to a boil, and then reduce to a simmer and let the flavors meld, about 10 minutes. Add the shrimp and cook just until opaque and pink, about 2 minutes. Remove from the liquid and shock in an ice bath to stop the cooking. Serve chilled.